Chilaquiles Tortilla Casserole
This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.
medium size, grated
kidney beans, canned
or black beans, rinsed, 1 can
diced, lightly drained
fresh or frozen, thawed
or to taste
corn tortillas (6-inch)
green or red, 1 can
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish lightly with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, 5 minutes.
Stir in zucchini, beans, tomatoes, corn, cumin and salt to taste and cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.
Scatter half the quartered tortilla in the baking dish. Spread evenly half of the vegetable mixture on top of the tortilla, half of the enchilada sauce and half of the cheese.
Repeat with one more layer of another half tortillas, vegetables, sauce and cheese. Cover with foil. Bake the casserole for 15 minutes.
Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 12 minutes more. Cool slightly and serve warm.